Instant Pot Triple Chocolate Cheesecake

bon Cook products used: Small Round Mold, Eco Chop, Mini Cake Mold, Mini Whisk, Heat Resistant Spatula, Stainless Mixing Bowl, FRENCH PANTRY Raspberry Balsamic

Ingredients

• Crust

  • 20 whole Oreo cookies

  • 4 Tablespoons of unsalted butter, melted then cooled

• Cheesecake

  • 1 lb room temperature cream cheese (at least 2 hours a room temp)

  • 1/4 cup packed dark brown sugar

  • 1/4 cup white sugar

  • 1 whole egg-room temperature

  • 2 egg yolks-room temperature

  • 1/4 cup sour cream

  • 1 cup Ghirardelli dark chocolate chips

  • 1 teaspoon vanilla extract

  • 1 Tablespoon flour

  • 1 Tablespoon cocoa powder

• Ganache

  • 3/4 cup Ghirardelli dark chocolate chips

  • 1/3 cup heavy whipping cream

Directions

Crust

1. In the Eco Chop, add 10 Oreo Cookies and pull cord until you have fine crumbs(10 to 15 pulls). Place crumbs in the Stainless Mixing Bowl. Repeat with the 10 remaining Oreos.

2. Melt butter in the Mini Cake Mold, cool. and pour into the crushed Oreos. Mix with a spatula until mixture comes together.

3. Pour the crumb mixture into the Small Round Mold. Press the mixture into the bottom and up the sides of the mold (I use a measuring cup to help press the mixture into and up the sides of the mold).

4. Put in the freezer for 10 minutes.

Cheesecake

1. In a stand mixer, mix the cream cheese with dark brown and white sugar, and cocoa powder.

2. Once combined, add one egg followed by the 2 egg yolks.

3. Add the melted chocolate and sour cream.

4. Continually scrape the bowl down, Add vanilla, flour and mix until creamy.

5. Remove the Round Mold from the freezer and pour mixture into the mold and smooth with a spatula.

6. Add 2 cups of hot water to the instant pot.

7. Place mold on the wire rack and carefully put in the instant pot.

8. Set Instant Pot to maximum pressure for 28 minutes. Once done, turn the machine off and let it return to normal pressure for 15 minutes.

9. Unlock the lid and carefully transfer mold to a cooling rack for 1 hour. Chill in the refrigerator overnight.

Ganache

1. Put chocolate chips and heavy whipping cream into the Mini Cake Mold. Microwave for 45 seconds. Remove from the microwave and let sit for a minute or two. Combine with the Mini Whisk.

2. Pour ganache over cheesecake and spread over the top. Put it back in the refrigerator to cool. When you are ready to serve, simply peel the mold from the cheesecake.

*bontip- I use 1 Tablespoon FRENCH PANTRY Raspberry Balsamic to boost the chocolate flavor. I like to top the cheesecake with fresh raspberries.

I cannot tell you how many of these cheesecakes I have made for parties, family celebrations, and I even made a cheesecake lover out of my daughter who did not like cheesecake.

Our molds are safe in an Instant Pot and a Crock Pot (which makes a great liner).

If you do not have time to make the cheesecake the night before, I have made it early in the morning and it's ready to go that evening.